Nourishing Vegetable and Tofu Soup
Black moss fungus or "angel hair" is known for its blood–building properties and as a tonic food that turns grey hair black again. Here, it's combined with soft tofu and green peas to make a tasty, nourishing soup.
1 liter (4 cups) vegetarian soup stock or water
½ teaspoon salt
¼ fteaspoon black pepper
1 carrot, peeled and diced
1 cake soft tofu (about 250 g or 9 oz), cubed
50 g (½ cup) fresh black Chinese mushrooms, diced, or 5 pieces dried black Chinese mushrooms, washed and soaked in hot water for 10 minutes and diced
80 g (½ cup) fresh or frozen green peas
1 handful dried black moss fungus, washed and soaked 10 minutes in cool water 3 teaspoons cornflour mixed with
3 teaspoons cornflour mixed with 3 tablespoons cool water
2 teaspoons sesame oil
50g (1 cup) fresh bean sprouts, washed and trimmed
2 spring onions, chopped, to garnish
1 Bring the stock or water and the salt and pepper to a full boil, then add the diced carrot and tofu cubes. Cover, reduce the heat to medium, and cook for 3 minutes.
2 Add the mushrooms, peas, and fungus to the soup, cover, and cook for another 2 minutes.
3 Stir the cornflour mixture into the soup and it will thicken as it comes to a boil. Drizzle in the sesame oil, stir, and turn off the heat. Ladle into individual bowls, sprinkle bean sprouts and spring onions into each bowl and serve.
If black moss fungus is not available, use 60 g (½ cup) glass noodles, soaked in hot water for 10 minutes to soften.
Serves 4
Preparation time: 5 mins + 10 mins soaking time
Cooking time: 20 mins